Little Star-topped Mince Pies

Mince pies can be a disaster - from inhaling too much flaky pastry and coughing, to finding a soggy lump of bought mincemeat in a solid case.... I could go on!   Personally, I prefer to make tiny little bite-sized pies, with stars on the top, as it reduces the pastry/filling ratio and they look so pretty!    Top tip - to avoid oval ones, don't drag the cutter when you are cutting out the pastry.    Mince pies are always welcome at Christmas, and keep well in a tin - make a batch now, and they'll be gone before you know it, but remember to keep a few for Santa!

Mince Pies

Little Star-Topped Mince Pies

Sweet Shortcrust pastry:

4oz/150g plain flour

3oz/75g butter

1 egg (for richness, you can leave this out)

1 tbsp icing sugar

cold water to mix

Filling:

home made mincemeat – 1 good sized jar (if you are using bought mincemeat, add a slug of alcohol and some grated lemon and orange rind)

milk to glaze

icing sugar to dust

2 or 3 mini tartlet tins, 12 in each. 

Preheat the oven to 180 deg C.   Make the pastry either by hand or in a food processor.  Line the tartlet tins, re-rolling and cutting the scraps into little stars for the tops.   Allow the pastry to rest for about 5 minutes.  The tartlets are so small you don’t need to prick the bases. 

Fill each little tartlet so it has an attractive heap of mincemeat.  Top with a little star.  Brush with milk or beaten egg to glaze. 

Cook until the pastry is just browning and the mincemeat bubbling.    Serve hot or warm dusted with icing sugar.  Should make about 24 or so.   

My cookbook can still be ordered in time for Christmas via the website www.katespuddings.co.uk